Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants
Irene Esparza, Blanca Martínez-Inda, María José Cimminelli, et al.
Biomolecules (2020) Vol. 10, Iss. 10, pp. 1369-1369
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Sulfur content in foods and beverages and its role in human and animal metabolism: A scoping review of recent studies
Đani Đorđević, Jana Capikova, Simona Dordević, et al.
Heliyon (2023) Vol. 9, Iss. 4, pp. e15452-e15452
Open Access | Times Cited: 28
Biochemical changes and quality characterization of cold-stored ‘Sahebi’ grape in response to postharvest application of GABA
Zahra Sadat Asgarian, Rouhollah Karimi, Mehdi Ghabooli, et al.
Food Chemistry (2021) Vol. 373, pp. 131401-131401
Closed Access | Times Cited: 47
Grape Stem Extracts with Potential Anticancer and Antioxidant Properties
Javier Quero, Nerea Jiménez‐Moreno, Irene Esparza, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 243-243
Open Access | Times Cited: 41
A Review on Stems Composition and Their Impact on Wine Quality
Marie Blackford, Montaine Comby, Liming Zeng, et al.
Molecules (2021) Vol. 26, Iss. 5, pp. 1240-1240
Open Access | Times Cited: 41
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications
Francesco Tedesco, Gabriella Siesto, Rocchina Pietrafesa, et al.
Beverages (2022) Vol. 8, Iss. 3, pp. 58-58
Open Access | Times Cited: 22
Evaluation of the potential of Metschnikowia pulcherrima to reduce SO2 in winemaking: impact on wine phenolic compounds and their bottle evolution
Lesly L. Torres‐Díaz, Itziar Sáenz de Urturi, Miquel Iribarren, et al.
European Food Research and Technology (2025)
Open Access
Assessment of fumaric acid, ascorbic acid, and glutathione as alternatives to SO₂: Effects on red and white wine volatile composition
Lesly L. Torres‐Díaz, Miriam González‐Lázaro, Itziar Sáenz de Urturi, et al.
LWT (2025), pp. 117525-117525
Open Access
Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages
Irene Esparza, José Antonio Moler, Maite Arteta, et al.
Biomolecules (2021) Vol. 11, Iss. 8, pp. 1221-1221
Open Access | Times Cited: 28
The novel edible coating based on chitosan and gum ghatti to improve the quality and safety of ‘Rishbaba’ table grape during cold storage
Sara Eshghi, Rouhollah Karimi, Azam Shiri, et al.
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 4, pp. 3683-3693
Closed Access | Times Cited: 24
The impact of cold plasma on the phenolic composition and biogenic amine content of red wine
Iwona Niedźwiedź, Justyna Płotka‐Wasylka, Ireneusz Kapusta, et al.
Food Chemistry (2022) Vol. 381, pp. 132257-132257
Closed Access | Times Cited: 16
Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production
Danielle Pires Nogueira, Nerea Jiménez‐Moreno, Irene Esparza, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100453-100453
Open Access | Times Cited: 9
Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes
Bianca Souza da Costa, Germán Soldevilla Muro, Marta Oliván García, et al.
LWT (2022) Vol. 165, pp. 113774-113774
Open Access | Times Cited: 13
Influence of different stress factors during the elaboration of grape must’s pied-de-cuve on the dynamics of yeast populations during alcoholic fermentation
Katherine Bedoya, Luis Buetas, Nicolás Rozés, et al.
Food Microbiology (2024) Vol. 123, pp. 104571-104571
Open Access | Times Cited: 2
Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives
Xiaoqin Feng, Yifan Dong, Yuanxin Feng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103839-103839
Closed Access | Times Cited: 2
Effects of the apricot diets containing sulfur dioxide at different concentrations on rat testicles
Azibe Yıldız, Onural Özhan, Ahmet Ulu, et al.
Environmental Science and Pollution Research (2023) Vol. 30, Iss. 29, pp. 74301-74313
Closed Access | Times Cited: 6
Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine
Giovanna Fia, Silvio Menghini, Eleonora Mari, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 365-365
Open Access | Times Cited: 5
Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine
Yi Ma, K. W. Yu, Xiaojiao Chen, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 5255-5255
Open Access | Times Cited: 5
Sulfur dioxide-free wine with polyphenols promotes lipid metabolism via the Nrf2 pathway and gut microbiota modulation
Yi Ma, K. W. Yu, Ning Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101079-101079
Open Access | Times Cited: 5
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way
Stefano Pettinelli, Gianmarco Alfieri, Alessandro Bianchi, et al.
LWT (2024) Vol. 198, pp. 116075-116075
Open Access | Times Cited: 1
Pre-harvest foliar spraying of calcium and zinc preserves berries quality and mitigates chilling injury of grape during cold storage
Zahra Sadat Asgarian, Rouhollah Karimi, Lluı́s Palou
Scientia Horticulturae (2024) Vol. 338, pp. 113557-113557
Closed Access | Times Cited: 1
Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials
Aikaterini Karampatea, Adriana Skendi, Maria Irakli, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 110-110
Open Access | Times Cited: 1
Resveratrol: A Narrative Review Regarding Its Mechanisms in Mitigating Obesity‐Associated Metabolic Disorders
Yichen Cai, Qiu Chen
Phytotherapy Research (2024)
Closed Access | Times Cited: 1
Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles
Jennifer Moriones, Nerea Jiménez‐Moreno, Carmen Ancín‐Azpilicueta, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100501-100501
Open Access | Times Cited: 3
Redox Processes in Grapes Processing
Rodica Sturza, Iurie Scutaru, Gheorghe Duca
Advances in environmental engineering and green technologies book series (2023), pp. 276-306
Closed Access | Times Cited: 3
Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products
Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni
Foods (2021) Vol. 10, Iss. 7, pp. 1499-1499
Open Access | Times Cited: 7
Page 1 - Next Page

Scroll to top